content-views-query-and-display-post-page domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home2/julesaro/public_html/new/wp-includes/functions.php on line 6131My name is Jules and I’m a Holistic Wellness Coach and 4x cookbook author. Thanks for stopping by!
I created this site to be able to share revitalizing, beautifying and truly guilt-free plant based recipes that you can truly feel good about. Beyond the recipes under Eat Well section, make sure to check out the Be Well section for my Holistic Wellness Guide, Natural Beauty Resources and the Whole Foods Grocery Guide. The Drink Well section will take you to my sister site: www.thehealthybartender.com for drink and cocktail recipes made with wholesome ingredients and natural sweeteners.
I grew up around the kitchen table. For my family, food was everything. My father owned and managed several restaurants, while my mom worked as a chef in some of the most prestigious international hotels. Together, they instilled in me a deep appreciation for whole foods and the dining experience. Between the frequent dinner parties they loved to host, to the quality of food they chose to serve, they taught me that the best food involve basic techniques, fresh ingredients and a whole lot of love.
While my interests have long gravitated towards natural healing modalities, integrative nutrition, and a holistic approach to wellness, I also spent many years working in the service industry, and my approach to food will always be as a passionate foodie, first and foremost. In fact, most people that know me, would surely attest that I care passionately about what goes into my body yet refuse to eat food that simply isn’t delicious.
It is with this simple philosophy in mind that I create recipes; taking care that they are easy to make, healthful and nourishing, and always bursting with flavor.
Thank you for visiting. I hope you’ll stay a while!
The best selling author of Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, Vegan Cheese, Simple, Delicious, Plant-Based Cheese Recipes, Nourish and Glow, Naturally Beautifying Foods and Elixirs, and Fresh and Pure, Organically Crafted Beauty Balms and Cleansers, Jules Aron is a rising author in the fields of natural health, beauty, and nutrition.
As a holistic health and wellness coach, and green lifestyle expert, Aron is deeply passionate about a healthy, wholesome lifestyle that includes delicious, nutritious foods that fuel the body, mind and spirit.
She holds a Masters degree from New York University, is a Certified Yoga, Qigong & Traditional Chinese Medicine Practitioner, and is a Certified Health & Nutrition Coach from The Institute of Integrative Nutrition. Aron has been featured in The NY Post, The Today Show, Well + Good NYC and Mind Body Green and is a regular contributor to Woman’s World Mag and other national fitness and wellness magazines.
Jules loves working with brands and organizations that she truly believes in — to help them grow their own social audience from followers to devoted customers. If you have a project you think she’d be perfect for, contact Jules here: greenandgorgeouslife@gmail.com
Be Well is a space intended to connect and inspire. Thank you for being a part of the journey.
FEATURED IN is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
FEATURED IN is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Featured In simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Featured In is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Fetured In is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Featured In is simply dummy text of the printing and typesetting industry. On the Site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Featured In is simply dummy text of the printing and typesetting industry. On the Site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,
Blueberries’ natural sweetness help create this full-flavored, elegant floral granita with minimum effort.
3 ounces vodka
2 cups blueberries
1/2 cup freshly squeezed lemon juice
1 ounce Lilac Syrup (link)
Place all the ingredients in a blender and blend until frosty and smooth. Transfer the mixture to a shallow container and freeze for 1 hour. Remove from the freezer, stir to create slush, and return to the freezer for another 2 hours. To serve, scrape the surface with a spoon and transfer the granita to serving glasses.
Ice serves two purposes in cocktail making: First, to chill the cocktail while shaking or stirring, while also diluting the drink ever so slightly to drinking perfection. Second, to keep the finished cocktail chilled while you enjoy it. The type of ice you use when shaking and serving also dramatically affects your drink.
Ice cubes are used when you want to keep your drink cold without diluting it. Fresh 1- to 2-inch cubes work best: the larger the cube, the slower the melting process.
Crushed ice is used in stronger cocktails that are meant to be diluted. To make your own, simply fill a shaker one-third of the way with ice and muddle until broken up. Or use an ice bag to crush.
Ice sphere: You can now purchase ice molds to make large ice spheres, which allow the flavor of your drink to open up without getting watered down too quickly. Filling the ice mold with an edible blossom can create a fragrant and attractive garnish.
Molds: Using fun shaped molds can create interest in itself. I like to use leftover freshly squeezed juices and freeze them to add to my water, sodas, and spirits.
Punch wreaths: If you have a Bundt cake pan, you can fill it up with distilled water, citrus wheels, and an assortment of berries and freeze it. Place it in the center of a punch bowl to cool and add flavor as the ice melts.
Flavored ice cubes are like jewelry for your drink—eye-catching and loaded with personality. They’re also functional: As the cubes melt, they add hints of flavor, turning even a plain glass of water into an aromatic sip.
Edible Flower Ice Cube Recipe:
Distilled water, boiled and cooled
12 edible flowers
Fill two extra-large ice cube trays about one-third full with the distilled water and add a flower facing down to each ice compartment. Freeze. Once frozen, fill two-thirds full with distilled water. Freeze again. Fill to the top with distilled water and freeze again.